How long does it take to make Greek‑Style Loaded Sweet Potato with Herby Chicken?

About 1 hour 25 minutes in total: 35 minutes of prep and 50 minutes of cooking.

How many servings does this Greek‑Style Loaded Sweet Potato with Herby Chicken recipe make?

This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.

Greek‑Style Loaded Sweet Potato with Herby Chicken

Name: Greek‑Style Loaded Sweet Potato with Herby Chicken
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 1 piece chicken breast; 1 tsp olive oil; 2 tsp paprika; 2 tsp oregano; 2 garlic; 0.5 lemon zest; 0.5 lemon juice; to taste salt; 1 piece sweet potato; 5 cherry tomatoes; 1-2 mini cucumber; 0.25 red onion; 1 tbsp olives; 1 tsp red wine vinegar; 2 tbsp Greek yogurt; 0.5 g mini cucumber; 1 garlic; 1 tbsp mint; to taste pepper; 1 tsp oregano

A vibrant Greek‑style loaded sweet potato featuring tender herbed chicken, a bright tomato‑cucumber salad, and creamy tzatziki. The dish balances savory, citrusy, and herbaceous flavors for a satisfying, wholesome meal.

Recipe by Briony Blenman 🍒· Structured by ReelsMeals

From: Instagram(view original)

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Greek‑Style Loaded Sweet Potato with Herby Chicken

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Prep Time

35 min

Cook Time

50 min

Servings

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Cooking context

1 hr 25 min estimated total time for 1 servings.

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Dinner Greek Chicken Sweet Potato

Ingredients

1 piece chicken breast
1 piece sweet potato

Marinade

1 tsp olive oil
2 tsp paprika
2 tsp oregano
2 garlic
0.5 lemon zest
0.5 lemon juice
to taste salt

Greek Salad

5 cherry tomatoes
1 mini cucumber
0.25 red onion
1 tbsp olives
1 tsp olive oil
1 tsp red wine vinegar
1 tsp oregano
to taste salt
to taste pepper

Tzatziki

2 tbsp Greek yogurt
0.02 oz mini cucumber
1 garlic
1 tsp red wine vinegar
1 tbsp mint
to taste salt

Instructions

1
1. In a small bowl, combine 1 tsp olive oil, 2 tsp paprika, 2 tsp oregano, 2 minced garlic cloves, ½ tsp lemon zest, ½ tsp lemon juice, and salt to taste; stir to form a uniform marinade.
2
2. Pat the chicken breast dry, then coat it thoroughly with the prepared marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
3
3. Pre‑heat the oven to 392°F (390°F). While it heats, prick the sweet potato all over with a fork, rub the skin lightly with a pinch of salt, and place it on a baking sheet.
4
4. Bake the sweet potato for 45–55 minutes, or until a fork slides easily into the centre and the flesh is soft.
5
5. While the potato bakes, prepare the Greek salad: combine the quartered cherry tomatoes, sliced mini cucumber (1–2 pieces), ¼ thinly sliced red onion, and sliced olives in a bowl.
6
6. Dress the salad with 1 tsp olive oil, 1 tsp red wine vinegar, 1 tsp oregano, and season with salt and pepper to taste; toss gently and set aside.
7
7. Make the tzatziki: in a separate bowl, mix 2 tbsp 0 %‑fat Greek yogurt, the grated cucumber (½ g, excess liquid squeezed out), 1 minced garlic clove, 1 tsp red wine vinegar, 1 tbsp chopped fresh mint, and a pinch of salt until smooth. Refrigerate until needed.
8
8. Heat a skillet over medium‑high heat. Add a drizzle of oil if desired, then place the marinated chicken breast in the pan.
9
9. Pan‑sear the chicken for 5–6 minutes on each side, until the exterior is golden and the internal temperature reaches 167°F (165°F). Transfer to a cutting board, let rest for 5 minutes, then slice thinly.
10
10. When the sweet potato is done, remove it from the oven and let it cool for a couple of minutes. Slice it open lengthwise, creating a pocket for the toppings.
11
11. Layer the sliced chicken over the sweet potato flesh, followed by a generous spoonful of the Greek salad.
12
12. Drizzle the tzatziki over the top, or serve it on the side for dipping.
13
13. Garnish with an extra sprinkle of oregano or fresh mint if desired, and serve immediately.

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